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Sunday, October 19, 2014

Sweet Somas Recipe | Somas Recipe - Diwali Sweet Recipes!

Diwali is around the corner and everyone is busy with Diwali purchase and other preparation. Even though for us its a working day we love to celebrate this wonderful festival and I planned to finish my sweets and savories by tomorrow. Coming to today's recipe, Sweet Somas is one of my most favorite childhood sweet. Sweet Somas is nothing but a crispy and flaky outer layer stuffed with simple coconut sweet stuffing. This Somas recipe is one of the Traditional Tamil Nadu recipe and is different from the Karanji / Gujiya which has rich stuffing with khoya.

But the simple filling for Somas is my favorite and I love to have it as such for snack. I wanted to try this Somas recipe for long time, every year Amma wanted me try Somas and Adhirasam but I was not confident to try it so far. But last week decided to give my hands and first tried Somas. I couldn't believe myself that it turned out so perfect at the first try, I shared it with my neighbor friends and they loved it and appreciated me. Auntie noted my recipe and said that she going to prepare it for Diwali. What else I want, Happy me :)

Sweet Somas Recipe

Prep Time : 10 to 15 minutes | Resting Time : 1-2 hours

Cook Time : 30 minutes | Recipe Category : Snack/Sweet

Recipe Cuisine : Indian | Makes 15-16 Somas

IngredientsFor Outer Covering

Maida/All Purpose Flour 1 cup + 2 tbsp for dusting

Rava/Sooji/Semolina 1 tbsp

Oil 1-2 tbsp

Salt 1/4 tsp(optional,I added)

Oil as needed for deep frying

For Sweet Filling

Fresh Coconut,grated 1/2 cup

Roasted Gram Dal/Pottukadalai 1/2 cup

Sugar 1/2 cup

Cardamom 3 no.

Method

First prepare the Dough for Somas.

In a mixing bowl, add flour, salt, semolina and mix well. To this add 1-2 tbsp oil and combine it well with flour. Then using little water make it to a stiff dough.

And now add few drops of oil and knead the dough for 5-6 minutes to a smooth, pliable and tight dough. Then cover the dough and let it rest for minimum 1 hour or upto 2 hours.

More the resting time, more the crispness. If you rest the dough for 2 hours then it will be easy to roll it to paper thin and thus result in crispy, flaky outer covering.

Meanwhile prepare the coconut sweet stuffing.

In a mixer, add roasted gram dal, sugar and cardamom and grind it to a fine coarse powder and keep aside.

Then heat a pan and dry roast coconut in low-medium heat until the coconut moisture dries up and turns light golden color.

Once done allow the coconut to cool down and then mix the roasted coconut with sugar-gram dal mix and keep aside.

After 1-2 hours of resting time, divide the dough into 15-16 tiny balls.

Now with a rolling pin on a dusted surface, roll the dough round in 5 to 6 inches diameter thin circle.

place a tbsp or 2 tsp of the sweet coconut stuffing in the center or on one side of the circle, keeping the edges empty.

Make sure you don't over stuff as then it becomes difficult to shape and they may also open while frying.

Then with your fingertips, apply water all over the edge.

And now gently bring together both the edges and join, gently press the edges.

Using a knife or pizza cutter trim the edges and press firmly and keep aside. You can also fold the edges and press it. This way edges gets closed well.

The same way make all the somas and keep them covered with a damp kitchen towel.

And then heat oil in a kadai for deep frying.

Once oil is hot, turn the heat to medium and gently drop the prepared somas in hot oil.

Add 3 to 4 at a time, based on your kadai size. Let it fry in medium hot oil, while one side is frying keep adding the hot oil over the upper surface.

After a minute turn other side and fry till golden brown on both sides.

Once done remove from the hot oil and drain the fried somas in paper towel. Serve the somas warm or at room temperature.

once cooled completely store them in an air-tight container.

Notes:

Make sure you make the dough soft and tight dough. Knead the dough for at least 5 minutes and rest for min 1 hour.

Roll the dough as thin as possible.

I had some 3-4 tbsp of coconut stuffing left after making somas. I had it as such, If you don't like to eat the stuffing as such then reduce 2 tbsp of coconut, sugar, roasted gram dal from 1/2 cup each.

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